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Fiddletown Pear Cake

Fiddletown Pear Cake
October 10, 2018
Cooking Time:
Imperial (US)
This easy cake is great for dinner with vanilla ice cream, or for breakfast all by itself. The recipe works just as well with apples. The cake is crispy on top and moist underneath - a great contrast.
  • 2 eggs
  • 2 cups sugar
  • 1 tsp vanilla
  • 1/2 cup vegetable oil
  • 2 cups flour
  • 2 tsps baking soda
  • 2 tsps cinnamon
  • 3/4 tsp salt
  • 1/4 tsp nutmeg
  • 3/4 cup chopped pecans or walnuts
  • 4 cups chopped pears

Heat the oven to 350°

In a large bowl, combine the eggs, sugar and vanilla. Beat with a spoon until well mixed. Add the oil and beat until smooth.

Sift together the flour, soda, cinnamon, salt and nutmeg. Stir dry ingredients into batter and mix until well blended. The batter will be very stiff.

I leave the pears unpeeled, but you can peel them if you prefer. Quarter and core the pears. Then chop into  1/2" pieces.

Chopr the pecans.

Stir the pears and pecans into the batter. This will be very stiff, but keep mixing until the pears and pceans are evenly coated.

Lightly grease a 9" x 11" baking pan. Press the batter into the pan, so that it is evenly distributed.

Bake for about 55 - 60 minutes. Check with  toothpick - if it comes out dry it is done. The cake will be crispy on top, moist underneath.


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